Saturday, July 30, 2011

Sri Lankan Green Bean Curry

My mother makes the best green bean curry.  She came over the other day and showed me just how she makes it so I could take pictures for this post.  This curry is a perfect vegetarian/vegan dish and it goes well with any rice and curry meal.

1lb of frozen of fresh green beans (see note)
12-15 curry leaves
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1tsp of fennugreek seeds
1 tsp of mustard seeds
1 tsp of cumin seeds
3/4 tsp of sugar
1/4 tsp of turmeric powder
Red chili powder (to taste)
1Tbs of curry powder
salt to taste
1/2 cup of coconut milk (or cow's milk if you prefer)

Notes:  You can use frozen or fresh green beans for this dish.  I used frozen green beans.  You can cut them into smaller pieces if you desire.  If you do,  adjust your cooking time because they will cook faster.

Heat 1 Tbs of canola oil in a large frying pan on medium-high heat.  Once heated, add the onions, chilies, curry leaves, cinnamon stick and fenugreek seeds.   Fry for a few minutes until onions become tender.

Next add your cumin and mustard seeds.  Fry for another few minutes.

Then add your green beans and your dry spices.  Cook for 5-7 minutes.

Next add your coconut milk (or cow's milk).  Cook for another 5-7 minutes.  You want to taste for salt and seasoning here.  Once the green beans are very tender (but not mushy)and have absorbed all the flavors of the spices your dish is done. 

Serve as part of a rice and curry meal.  Enjoy.

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